Seafood chilling, refrigeration and freezing : science and technology / Nalan Gökoglu and Pinar Yerlikaya.

Format:

Book

Author/Creator:

Gökoğlu, Nalan, author.

Yerlikaya, Pınar, author.

Language:

English

Subjects (All):

Frozen seafood.

Frozen fish.

Refrigeration and refrigerating machinery.

Physical Description:

1 online resource (246 p.)

Edition:

1st ed.

Place of Publication:

Chichester, England : Wiley Blackwell, 2015.

Language Note:

English

Summary:

Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality and to ensure that it does not pose any risks to human health upon consumption. Chilling, refrigeration and freezing are the major preservation methods used with seafood and fish products, all three processes aiming to preserve the freshness and flavour of the fish. Consumer demand for fish remains high despite escalating prices in the last ten years which have seen the retail cost of the most popular breeds (cod, haddock, salmon) more

Contents:

Title Page; Copyright Page; Contents; Preface; Chapter 1 Introduction; 1.1 Spoilage of seafood; 1.2 Preservation of seafood; 1.2.1 Chilling; 1.2.2 Refrigeration; 1.2.3 Freezing; Chapter 2 Chemical composition of fish; 2.1 Proteins; 2.1.1 Sarcoplasmic proteins; 2.1.2 Myofibrillar proteins; 2.1.3 Stroma proteins; 2.1.4 Non-protein nitrogen compounds; 2.1.4.1 Free amino acids; 2.1.4.2 Peptides; 2.1.4.3 Nucleotides; 2.1.4.4 Guanidine compounds; 2.1.4.5 Trimethylamine oxide (TMAO); 2.1.4.6 Urea; 2.1.4.7 Betaines; 2.2 Lipids; 2.2.1 Saturated fatty acids; 2.2.2 Mono-unsaturated fatty acids

2.2.3 Poly-unsaturated fatty acids 2.3 Carbohydrates; 2.4 Minerals; 2.4.1 Macroelements; 2.4.2 Microelements; 2.5 Vitamins; 2.5.1 Fat-soluble vitamins; 2.5.2 Water-soluble vitamins; 2.6 Conclusion; References; Chapter 3 Quality changes and spoilage of fish; 3.1 Introduction; 3.2 Factors affecting quality of fish; 3.2.1 Species; 3.2.2 Size; 3.2.3 Distance to port; 3.2.4 Diet of fish; 3.2.5 Fishing grounds and methods; 3.2.6 Sex; 3.3 Post-mortem changes in fish muscle; 3.3.1 Rigor mortis; 3.3.2 Chemical changes; 3.3.3 Microbiological changes; 3.3.4 Enzymatic changes; 3.3.5 Sensory changes

References Chapter 4 Chilling; 4.1 Fundamentals of chilling; 4.2 Chilling of fish; 4.2.1 Chilling methods of fish: traditional and advanced; 4.2.1.1 Chilling with ice; 4.2.1.2 Chilling with water-ice mix/slurry ice; 4.2.1.3 Use of chilled /refrigerated sea water; 4.2.1.4 Chilling with dry-ice; 4.2.1.5 Super-chilling; 4.3 Chilling on board; 4.3.1 Icing on board; 4.3.2 Bulk stowage; 4.3.3 Shelved stowage; 4.3.4 Boxed stowage; 4.3.5 Quantity of ice needed on board; 4.3.6 Use of refrigerated seawater; 4.3.7 Use of chilled seawater

4.4 Combination of chilling with traditional and advanced preserving technologies References; Chapter 5 Quality changes of fish during chilling; 5.1 Introduction; 5.2 Chemical changes; 5.3 Microbiological changes; 5.4 Enzymatic changes; 5.5 Physical changes; 5.6 Sensory changes; References; Chapter 6 Refrigeration; 6.1 Introduction; 6.2 Fundamentals of refrigeration; 6.3 Refrigeration systems; 6.3.1 Vapour-compression system; 6.3.2 Air-cycle system; 6.3.3 Absorption system; 6.3.4 Thermoelectric system; 6.3.5 Evaporative cooler; 6.4 Refrigerants; 6.4.1 Classification of refrigerants

6.4.1.1 Halocarbons 6.4.1.2 Hydrocarbons (HCs); 6.4.1.3 Inorganic compounds; 6.4.1.4 Refrigerant blends; 6.4.2 Ozone depletion potential; 6.4.3 Global warming potential; 6.4.4 Safety of refrigerants; 6.5 Refrigeration of fish; 6.6 Refrigeration on board; 6.6.1 Refrigeration capacity; 6.7 Combination of refrigeration with traditional and advanced preserving technologies; References; Chapter 7 Freezing technology; 7.1 Principles of freezing; 7.1.1 Water and ice; 7.1.2 Nucleation in pure water; 7.1.3 Freezing point depression; 7.1.4 Crystallization and crystal growth; 7.1.5 Recrystallization

7.1.6 Freezing time

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on print version record.

ISBN:

9781118512234

1118512235

9781118512210

1118512219

OCLC:

906447733